Whenever I make marmalade, it always seems to multiply. I will have jars hanging around the kitchen, waiting to meet their destiny. Such is the case with a batch of grapefruit marmalade I made a few months ago. When properly sealed in a mason jar and unopened, it can last six months stored in a cool, dry place and even longer in the refrigerator. Grapefruit herb shortbread bars are the perfect solution to a plethora of marmalade !
I love the combination of rosemary and grapefruit, so I sought to incorporate those flavors into a dessert. Thus, grapefruit herb shortbread bars were born. The aromatic and fragrant rosemary blends harmoniously with the bitterness of the citrus, and basil and sugar round out the palate in this recipe.
- 1 cup (2 sticks) butter
- 1 ¼ cups sugar, divided
- 2 cups flour
- Pinch of salt
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh basil, chopped
- 1 ½ cups (12 ounces) grapefruit marmalade
- Confectioners sugar
Preheat the oven to 350°F and line a 9×9 inch baking pan with parchment paper.
In a stand mixer or food processor, cream the butter and 1 cup of the sugar together until it is light and fluffy. In a separate bowl, mix together the flour, salt, rosemary, and basil. Slowly add the flour mixture to the butter mixture until combined.
Split the dough in half and press one half of it into the bottom of the parchment-lined pan. Evenly distribute the marmalade over the top of the dough. Sprinkle the remaining ¼ cup of sugar over the marmalade and drop small balls of the remaining dough over the top. The balls should resemble a crumb topping and will spread out more evenly when the bars bake.
Bake for 45 minutes until the shortbread begins to turn golden and the marmalade is bubbly. Let cool and dust with confectioners sugar.